This Healthy Carrot Cake is moist, tall, fluffy and topped with lighter Greek yogurt or cream cheese frosting! Easy to make and perfect for all celebrations!
We also love this carrot cake cheesecake, carrot cake loaf and almond flour carrot cake!
Perfect carrot cake stands tall, has texture and is moist. Its icing is thick and you can taste the creaminess with every bite. People ask you if they can have your recipe. That’s this healthy carrot cake recipe!
It’s one of the top healthy dessert recipes here on iFoodReal!
Reader’s Review
I followed the recipe exactly and made it for my husband’s birthday who is a “carrot cake connoisseur.” He raised his eyebrows when I said this was a healthy version of carrot cake. He took one bite and proclaimed, “This is a 10-star carrot cake! This could be served in a super fancy restaurant!”
Lisa Isaacson
Why You’ll Love This Recipe
- Wholesome: Instead of all-purpose flour we use whole wheat flour or spelt flour.
- No refined sugar in the batter: Naturally sweetened with maple syrup or honey and carrots.
- Healthier frosting: Make Greek yogurt frosting or healthy cream cheese frosting. Your choice!
- Less of frosting: Cake is so moist, you don’t need the frosting between the layers. But you can, if you wish.
Ingredients for Healthy Carrot Cake
- Whole wheat flour (spelt flour): It is crucial you use one these flours. I have not tested this recipe with white whole wheat flour or pastry whole wheat flour.
- Greek yogurt: It’s the Greek yogurt that replaces majority of oil. I recommend to buy Greek yogurt between 2% and 10% fat. 10% doesn’t need to be strained, it’s almost like cream cheese. The most ideal would be whole milk (3.5%) yogurt, 2% will do well too.
- Maple syrup or honey: Both add sweetness. You definitely will taste honey more. Any liquid sweetener will work.
- Carrots: Finely grated carrots and not squeezed.
- Eggs, oil and milk: Any light tasting oil like avocado, light olive oil, grapeseed oil will work. Any milk is fine too. These ingredients add moisture and act as a binder.
- Nuts and coconut flakes: My absolute favorite is a combo of toasted walnuts and coconut flakes. I use unsweetened coconut flakes but you can use sweetened ones and cake will be sweeter. Also, I sprinkled coconut chips on top.
- Powdered sugar: We need only 1/2 cup to make healthy frosting unlike traditional recipes that call for 2 or even 3 cups of icing sugar.
- Baking essentials: Vanilla extract, cinnamon, baking powder, salt.
How to Make Healthy Carrot Cake
Here is a quick overview how to make it. You can find full recipe card below. We bake, frost and serve it all in the same pan!
- Strain Greek yogurt: Start this first. Strain Greek yogurt in a colander lined with paper towels or coffee filters to get rid of extra whey.
- Prep: Spray 9 x 13 inch baking dish, or you can use 2 x 6 inch or 8 inch cake pans. Grate carrots, toast walnuts and coconut flakes in a skillet.
- Make the cake batter: Whisk wet ingredients first, then add dry ingredients to the same bowl. Mix but do not overmix. Fold in carrots and toasted nuts and coconut flakes. Perfect carrot cake batter should be more runny than a muffin batter but thicker than a batter for pancakes.
- Bake the cake: Bake carrot cake in 9 x 13-inch pan for 40 minutes, in 6-inch cake pans for 25-30 minutes, and in 8-inch cake pans for 35-40 minutes. Insert a toothpick in the center and if it comes out clean without crumbs or batter, it’s ready. Let cake cool completely before frosting.
- Make frosting and assemble the cake: Combine strained Greek yogurt, icing sugar and vanilla in a medium bowl. Whisk well, transfer on top of cooled cake, spread with a spatula and garnish with toasted coconut flakes or chips.
Baking Time Tip
All ovens vary. It depends on a brand and age. If you know your oven bakes hotter, reduce oven temperature by 10 F. If your oven is on a slower side, keep it at 350 F.
Tips for Best Results
Here are my top tips for successful healthy carrot cake!
- To grate carrots: Use medium size holes of a box grater. I don’t recommend using a food processor for this task.
- Don’t use shredded carrots: Avoid store-bought shredded carrots aka matchsticks. They are dry.
- Don’t overmix: Combine dry and wet ingredients gently and just until mixed. This way cake will come out tender.
- If your cake starts to brown before it’s ready: If you see that edges and top are brown before middle is ready, reduce temperature by 25 F and cover cake loosely with aluminum foil. You can also move it to a middle rack further away from direct heat.
Variations
Here are a few ideas how to make this healthy carrot cake your own based on your personal preferences and what you have on hand.
- To make a round cake: Divide batter between 2 cake pans. Bake 6″ cake pans – for 25-30 minutes, 8″ cake pans – 35-40 minutes. Here is a great article about changing the pan size. Then assemble and frost as per your imagination.
- Pineapple: Swap 1/2 cup Greek yogurt for 1/2 cup of drained crushed pineapple.
- Spices variations: Instead of cinnamon or in addition to it you can use pumpkin spice spice. You can also add up to 1/4 teaspoon of ground ginger, ground cloves or nutmeg.
- Other frosting: Use healthy cream cheese frosting or healthy buttercream frosting instead!
- More batter mix-ins: Add up to 1/2 cup of raisins or chopped dates.
- Cupcakes: I have not tried these, so not sure if you will have leftover batter but in that case just use 2 muffin tins. Bake cupcakes for about 20 minutes and check with a toothpick.
How to Store and Make Ahead
- Store: Store assembled cake covered tightly with a cake lid for up to 4 days. Airtight is important so Greek yogurt doesn’t start to dry out.
- Make ahead: Store baked, cooled and covered with plastic unfrosted cake for 3 days. Then frost before serving.
- Freeze: I have not and would be hesitant to recommend you freeze assembled cake. Not sure how yogurt will thaw but my gut says 90% it should be fine. You can freeze unfrosted cake tightly wrapped with plastic and then foil for up to 3 months. Thaw on a counter for 6 hours or in the fridge overnight.
FAQs
Can I replace Greek yogurt with applesauce?
I tried to make carrot cake cake with applesauce but each time it turned out gummy with distinct aftertaste. So I do not recommend it.
Can I use any other flour or gluten free flour?
Baking is a science. All-purpose white flour, almond flour, and coconut flour act differently and need other ingredients’ adjustments. You might be able to use all purpose gluten free flour but my worry is that cake might be a bit dry as it needs more liquid.
Can I use regular and not Greek yogurt?
Unfortunately not because regular yogurt is more runny and less rich than Greek yogurt.
More Carrot Cake Recipes to Try
- Healthy carrot cake bars
- Healthy carrot muffins
- Healthy carrot cake truffles
- Cottage cheese carrot cake muffins
More Healthy Cake Recipes
Healthy Carrot Cake
This Healthy Carrot Cake is moist, tall, fluffy and topped with creamy Greek yogurt or cream cheese frosting! Easy to make and perfect for all celebrations!
Video
Ingredients
Cake:
- 2 large eggs
- 1 cup plain Greek yogurt, 2% and higher fat
- 1/3 cup any mild oil, I used avocado oil
- 2/3 cup maple syrup or honey
- 1/2 cup any milk, I used almond milk
- 1 tablespoon pure vanilla extract
- 2 cups whole wheat or spelt flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup walnuts, chopped
- 1/2 cup coconut flakes
- 2 cups carrots, finely grated
- Cooking spray, I use Misto
Greek Yogurt Icing:
- 2 cups plain Greek yogurt, 2% and higher fat
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Long coconut flakes or chips, for garnish (toasted)
Instructions
- To make the icing: Line small colander with a coffee filter or paper towels and place on top of a small bowl. Add Greek yogurt and let it strain in the fridge for a few hours.
- To make the cake: In one large bowl, whisk the eggs for 10 seconds. Add Greek yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
- In another large bowl, add flour, cinnamon, baking powder, baking soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
- Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes, stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
- Add dry ingredients to the bowl with wet ingredients and stir gently until combined. Do not over mix. Add carrots, walnuts and coconut flakes; stir just enough to combine.
- Pour into previously prepared baking dish and bake for: 9 x 13" dish – 40 minutes, 6" cake pans – 25-30 minutes, 8" cake pans – 35-40 minutes.
- Remove from the oven and let cool completely, for about 4-5 hours.
- When ready to assemble the cake, discard the whey and add strained Greek yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula and garnish with toasted coconut flakes. Cut into 16 slices and serve.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
Recipe re-tested in March 2024. Amount of baking powder and baking soda were reduced for better results.
- Store: Store assembled cake covered tightly with a cake lid for up to 4 days. Airtight is important so yogurt doesn’t start to dry out.
- Flour: No other flour can be substituted, baking is a science.
- Sweetener: Unfortunately you cannot use any dry sweetener because it will throw off cake batter consistency.
- Greek yogurt: Unfortunately you cannot use regular yogurt because it is more runny. You cannot replace Greek yogurt with applesauce either.
- Frosting: You can also use healthy cream cheese frosting instead of Greek yogurt one.
Nutrition
Serving: 1slice, Calories: 244kcal, Carbohydrates: 32g, Protein: 8g, Fat: 13g, Saturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 26mg, Sodium: 234mg, Fiber: 3g, Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
Wanting to try this recipe. Want to know if coconut flakes are sweetened or unsweetened.
I usually use unsweetened coconut flakes.
A moist full bodied cake made on wholemeal flour! An absolute delight. Even hubby loved it. I actually added walnuts and coconut to the mix A delicious home made carrot cake. Well done. Can’t wait for my family to try when they next visit.
I am so pleased you like it! Thanks for sharing your feedback Tracie!
I don’t have avacado oil, what can I substitute?
Any light tasting oil or even olive oil.
I used coconut oil in equal measure. I also don’t have avocado oil but coconut oil always gives me a moist fluffy cake.
Good to know! Thanks!!
Can I use desiccated coconut instead of flakes in the cake?
Yes.
Hi Olena,
I made your carrot oats muffins for my and they were a huge hit even among kids. I am thinking of making this carrot cake for my husband’s birthday as it looks really good but it is literally just 3 of us so it will be a lot. Can I half this recipe. If yes what alterations will I need to make to original recipe. Also what is the size of pan that you would recommend if I half it. I have a 6 inch and an 8 inch pan.Thank you so much for your time.
Yes you can. I would use square 8 by 8 or round 6 inch one. I mean that’s the smallest they get in most households unless you are an avid baker and have 4 inch pans then can use 2.
Hi, I would love to bake this as a layered cake- either (2) 8×8 pans or (2) 9×9. Do you have any idea how this would effect the bake time?
Baking time will need to be adjusted if the thickness of the batter is different from the original 9 x 13 baking pan. Use the same temperature for baking. Here is a great article that outlines it!
https://theboatgalley.com/changing-pan-size/
I didn’t have Greek yogurt but I make my own Kefir (is very watery). I was afraid it would not work. but It came out amazing so moist and just perfect. Over the years I’ve looked for a cake I can make just for fun, midweek, a cake that was healthy enough so I wouldn’t feel guilty of feeding it to my kids. My search is over, I’ve made it a few times already. I serve it with yogurt or cream cheese. Love it!!
That’s awesome Silvia!
Dear Olena, I have been using your recipes but sometimes my bake goods have bitter taste in it, I think it is because of the baking powder (I use aluminium free) and baking soda. I realise the amounts used are quite a lot in most of your receipes. May I know if this is the case and can I reduce the baking powder to the ratio of 1 tsp:1 cup of flour and baking soda 1/4tsp:1 cup of flour?
Oh, no! Honestly I never noticed… You can definitely try that with one recipe and see how it goes.
I have never baked.For the first time i baked your recipie carrot cake.It came out excellent.It made me feel professional.Just cant believe,it was superb!!
Thank you so much.
I am so happy that your carrot cake turned out so well. Happy baking Deepa!
This cake is just amaaaaaazing! I loved it and everyone who tried it said it is one of the best cakes they have ever had
Thanks for the ammaaaaaaaazing review Izabel 🙂
Made this and turned out great!!
Is it possible though to substitute the honey with coconut sugar? If yes, how much?
It would be better to substitute honey with maple syrup or even agave syrup. Baking is a science and it’s important to keep the ratio of wet and dry ingredients balanced!